The cherry pistachio tart recipe came into my mind when I was reminiscing about what I ate every summer holiday in the south of France at La Salvetat from pastry chef Flipo.
The nutty pistachio taste goes very well with the tartness and sweetness of the cherries
The types of cherries usually used are morello cherries, which are slightly more sour and aren’t as sweet. But I had to use the more traditional cherries because it was easier to find in London and I discovered that it does not impact the taste too much. In fact my colleagues absolutely loved it!
